Chicken Roman Style
6 servings
40 minutes
Roman-style chicken is a classic Italian dish that embodies the spirit of Rome. Its roots trace back to the traditional cuisine of Lazio, where fresh ingredients and rich aromas create culinary masterpieces. Chicken soaked in white wine, aromatic herbs, and tomato sauce gains incredible tenderness and depth of flavor. Prosciutto adds a noble salty note, while capers and parsley at the end provide zest and freshness. This dish is perfect for special occasions and festive gatherings as its flavor develops after resting. Served hot with crispy bread or pasta that enhances its gastronomic splendor. A true symphony of Italian flavors!
1
Take 2 chicken breasts (4 halves) and 2 chicken drumsticks with bone. Remove the skin and rub with salt and pepper. Place the chicken on a heavy, hot skillet and fry over medium heat until golden brown.
- Chicken breast: 2 pieces
- Salt: 1.5 teaspoon
- Chicken thighs: 2 pieces
- Ground black pepper: 0.5 teaspoon
2
In the same skillet, remove the chicken and sauté the prosciutto with finely chopped red and yellow peppers (about 5 minutes). Add sliced garlic and cook for another minute.
- Prosciutto: 100 g
- Red peppercorns: 1 piece
- Garlic: 2 cloves
3
Then add thyme, oregano, and chopped tomato, pour in wine and chicken broth. Mix thoroughly and add pieces of previously fried chicken to the mixture.
- Chopped fresh thyme: 1 tablespoon
- Oregano: 1 tablespoon
- Tomatoes: 1 piece
- Dry white wine: 0.5 glass
- Chicken broth: 100 ml
4
Bring everything to a boil, reduce the heat, cover the chicken, and continue cooking on low heat for about 20-30 minutes.
5
Transfer the cooked chicken with the sauce to an airtight container and leave it in the refrigerator for at least 8 hours. (To allow the chicken to better absorb the sauce, it is recommended to prepare this dish a day before the festive meal.)
6
Before serving, the chicken should be warmed up, adding capers and chopped parsley to the sauce.
- Capers: 2 tablespoons
- Chopped parsley: 0.3 glass